Local ingredient: Nagami kumquats
Published: April 30, 2014
There are just two words to describe these little darlings: flavor bombs. These tiny orange gems thrive in our climate, like most citrus, so if you’re looking to plant an edible landscape, consider the Nagami varietal – the tasty fruits are more than just nice lawn ornaments. (Dade City even hosts a kumquat festival every January that’s worth the drive.) You can eat the thin-skinned fruit whole or slice it up, but either way, don’t peel it; the slight bitterness of the skin counterpoints the sweet, juicy fruit. In local restaurants, you’ll find them candied for desserts, made into jams and preserves, or, as at downtown power spot Citrus Restaurant, juiced for a sweet-tart vinaigrette over thin-sliced red snapper crudo.